We explored electrospinning as a feasible and practicable mode for encapsulation and stabilization of Lactobacillus gasseri. The utilized nanocomposite was prepared using sol-gel composed of animate L. gasseri and inanimate PVA. The objective was to examine the ability of electrospinning method to protect functional properties of probiotic L. gasseri. The PVA was used as an encapsulation matrix as it is biocompatible and hydrophilic in nature thus facilitate an easy revival of bacteria. The characterization of as-spun bioproduct was done by energy-dispersive X-ray spectrometer, SEM, and TEM, whereas thermal behavior was analyzed by thermogravimetry. The viability was confirmed by traditional pour plate method and fluorescence microscopy. Furthermore, to test whether the functionality of L. gasseri was affected, the encapsulated L. gasseri were fed to mouse for colonization. Our results pointed out that encapsulated bacteria were viable for months, and their metabolism was not affected by immobilization; thus, they could be used in food engineering and trade.